Seafood Made Simple: Goldie's Aishling Moore presents her Ultimate Fish Pie

On Christmas Eve however, I always like to cook and eat seafood. 

For the past five years I’ve been making this seafood pie, it’s become something of a tradition since Goldie opened in 2019.

Decadent and comforting, it’s a dish I crave most during the busy weeks in the restaurant leading up to Christmas.

I’ve made some tweaks to this recipe over the years sometimes adding salt fish, other times adding a handful of frozen peas. 

I’ll often add a kilo or so of cooked and shelled mussels or some langoustines if I’m feeling decadent. 

Smoked fish are a non-negotiable inclusion for me, although you can use any fish you like in this very versatile recipe.

The addition of egg yolks produces a wonderful golden brown-topped pie. 

I like to use both milk and fish stock for the sauce for some real depth of flavour, and a little white wine to offer some relief from all that richness.

Baking the potatoes produces fantastic mash but you can steam or boil them if you’d prefer. 

Or, if you’d rather not go to the trouble of making mash, you can top with a sheet of puff pastry, brush with egg wash and cook at the same temperature and time in the oven.

It’s a handy dish you can make ahead of time and have ready to be popped in a preheated oven. 

Perfect at this time of year where everyone is constantly coming and going. Serve with some steamed greens or a crisp salad.

The Ultimate Fish Pie

By:aishling Recipe Moore

Crisp Make With Perfect A To Popped Greens Some A Can You Serve A Handy Ahead Ready Steamed Constantly When Ing Dish Is And Everyone Oven Or Have Time In Of Preheated And Be Going Salad

Servings

4

Preparation Time

 40 mins

Time Cooking

 2 hours 0 mins

Total Time

 2 hours 40 mins

Course

 Main

ingredients

• The for Potato Topping:

• 1 Potatoes 3kg

• 110g Butter

• Cream 30g

• Egg Yolks 2

• for Filling: The

• Milk 400ml

• Cod) Chunks 300g Diced Hake, Monkfish, Bite As Fish, Sized (such Into Pollock,

• 150g Diced As Pollock) Or Fish Chunks Sized Smoked Bite Coley Into (such Haddock,

• Butter 70g

• 1 Diced Leek,

• Minced Garlic, 2 Cloves

• Plain 70g Flour

• Stock Fish 350ml

• Mustard 1 Tbsp Dijon

• Parsley, Chopped Tbsp 1

• 1 Dill, Chopped Tbsp

• 1 Zested Lemon,

method

1. An Preheat 190°c Oven To

2. Until Potatoes 65 Over The Tray Any On Fork 45 Resistance Using The Bake Potato A For Roasting Prick A Minutes Without All Knife And Glides Place Or A Through

3. Potatoes Cream And Cooked Until With A Aside Cool Add Butter Flesh To Salt Sea Cutting Out Scooping Warm In Small Egg The In Potatoes The Potatoes Set The And Mash Through The Half Fold To Yolks Inner All The Saucepan Melted And And The Before Season Slightly Allow

4. Warm The A Add Medium Fish To To Sized And The Saucepan On Add Heat Diced Make Warmed Once Poach Milk A The Filling, And Fish Smoked To Medium To Place

5. For Fish Just Until Minutes The Cooked 4 Cook Is

6. And From Remove Using The Aside A Fish Set Spoon Carefully The Milk Slotted

7. Leek For Saucepan Cook 4 Butter And Garlic Sized In Minutes The In A Separate Medium

8. Lumps To Flour The Prevent The And The Mixing Milk Mix All To Pot Well Plain Warmed Add The Slowly Still Time Add

9. Cook For The Thicken 8 Stock Add And To Fish Minutes

10. In Poached The Sauce Add Dish Inch From Heat To Herbs, 5 The And Fish Chopped Oven And This And An To X 8 Remove Zest, Add The 5 11 Mustard Place Lemon Taste Season

11. Minutes For 180°c Potatoes At 30 Mashed With Top In Preheated Enriched Oven A Bake The And

Chef know-how

• For the potato topping I like to use a potato ricer for a velvety textured mash.
• Baking the potatoes like so produces a lovely dry and flavourful mashed potato. Here I’ve used roosters.
• Adding the already warmed milk reserved from the poaching of the fish ensures a lump free and creamy roux-based sauce.
• This pie can be made a day in advanced and popped in a preheated oven. If doing so, remove from the fridge 30 minutes before baking.
• Reserve the potato skins, toss in a little rapeseed oil and season with sea salt. Roast on a baking tray at 180°C for 12 minutes. Use as a topping for salads, soups or cover with cheese and serve with some sour cream and hot sauce for a simple starter.